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Paleo Chicken Stir Fry

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Yes, you have seen this photo before. I created this Paleo Chicken Stir Fry as a contributor post for Amber at Dessert Now, Dinner Later! back on January 12th, as a part of “Healthy Food, Healthy You” month. This meal was way to delicious to not bring back over here and share with all of my friends and followers…..

This Paleo Chicken Stir Fry has a light, fresh taste that the whole family will love! cookingwithcurls.com

Even though I eliminated most processed foods from my diet over 9 years ago, there is always room for improvement. This year I am focusing on eating more vegetables, and eliminating the remainder of those processed foods. My quest for low-carb, unprocessed foods led me to several paleo websites. The concept is actually quite intriguing, so I decided to give it a try and share this delicious Paleo Chicken Stir Fry with you. Don’t run away just yet, you can very easily make this stir-fry non-paleo as well.

What is the Paleo Diet?

The Paleo diet in a nutshell, is food in it’s purest form…..like a caveman would have eaten. No processed oils, grains, soy products, or starchy vegetables. I simply substituted coconut aminos for soy sauce, tapioca flour for the cornstarch, and safflower oil for the canola oil. See, that wasn’t so painful. The results were actually better than I expected. Coconut aminos are not as salty as soy sauce, so the overall taste of this dish is lighter and the vegetables are allowed to shine. Serve it with Cauliflower Rice, and you have the perfect low-carb, healthy meal without sacrificing any of the flavors that you love.

How to make Paleo Chicken Stir Fry:

Let’s start by making the sauce, and then setting it aside until we need it…..

Paleo Chicken Stir Fry Sauce cookingwithcurls.com

Now we need to peel and finely mince the fresh ginger…..

Paleo Chicken Sitr Fry Ginger cookingwithcurls.com

To get the onions to cook quickly, cut them into very thin slices…..

Paleo Chicken Stir Fry Onions cookingwithcurls.com

In order to get the broccoli and carrots to cook completely, I usually cook them a bit before hand. Place in a microwave safe bowl. Add 1 Tablespoon of water, cover bowl, and heat on HIGH for 3 minutes. Drain and set aside…..

Paleo Chicken Stir Fry carrots cookingwithcurls.com

Now heat the oil in large skillet or wok over medium-high heat. Add the ginger and garlic and heat for one minute…..

Paleo Chicken Stir Fry ginger garlic cookingwithcurls.com

Add the onions and cook for 3 minutes, stirring occasionally. Add the bell peppers and cook for an additional 2 minutes…..

Paleo Chicken Stir Fry add peppers cookingwithcurls.com

Push the vegetables to the side of the pan, and add the chicken strips…..

Paleo Chicken Stir Fry add chicken cookingwithcurls.com

Cook stirring occasionally until cooked through and no longer pink. Add the broccoli and carrots to the pan, stir to combine…..

Paleo Chicken Stir Fry add vegetables cookingwithcurls.com

Pour in the sauce mixture and stir to thoroughly coat. Bring sauce to a boil, and remove from heat…..

Paleo Chicken Stir Fry add sauce cookingwithcurls.com

Garnish with sesame oil and sesame seeds and serve…..

Paleo Chicken Stir Fry by cookingwithcurls.com #cleaneating #healthy

I have since been sucked back into the blogging vortex known as “Holiday Foods” and have deviated a bit from my original goals, but there is always time to get back on track. It is only March 1st after all. 😉

More delicious paleo recipes:

Enjoy!

This Paleo Chicken Stir Fry has a light, fresh taste that the whole family will love! cookingwithcurls.com

Paleo Chicken Stir Fry

This Paleo Chicken Stir Fry has a light, fresh taste that the whole family will love! 
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: Asian
Keyword: paleo, whole 30, recipe, chicken, carrots, stir fry, healthy
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 317kcal
Author: Lisa Johnson

Ingredients

  • ½ cup chicken stock
  • 4 Tablespoons coconut aminos (can substitute soy sauce for non-paleo)
  • ¼ teaspoon crushed chili pepper flakes
  • 1 teaspoon sea salt (omit if using soy sauce)
  • ¼ teaspoon ground black pepper
  • 2 teaspoons tapioca flour (can substitute cornstarch)
  • 2 Tablespoons canola oil
  • 6 large cloves garlic (smashed and finely chopped)
  • 3 inch piece fresh ginger root (peeled and finely minced)
  • 1 small yellow onion (sliced into very thin strips)
  • 1 red bell pepper (cleaned, seeded, and cut into thin strips)
  • 1 large head broccoli floret (cut into bite sized pieces and lightly cooked*)
  • 3 large carrots (sliced and lightly cooked*)
  • 1 pound chicken breasts (cut into thin 2" long strips)
  • 1 Tablespoon toasted sesame oil (garnish)
  • 2 Tablespoons toasted sesame seeds (garnish)

Instructions

  • In a small bowl, whisk together chicken stock, coconut aminos, slat, pepper, pepper flakes, and tapioca starch. Set aside.
  • Heat oil in a large skillet or wok over medium-high heat. Add the ginger and garlic and heat for one minute.
  • Add the onions and cook for 3 minutes, stirring occasionally.
  • Add the bell pepper and cook for an additional 2 minutes.
  • Push vegetables to the side of the pan, and add the chicken strips. Cook stirring occasionally until cooked through and no longer pink.
  • Add the broccoli and carrots to the pan, stir to combine.
  • Pour in the sauce mixture and stir to combine. Bring sauce to a boil, and removed from heat.
  • Serve with cauliflower rice, and sprinkle with sesame oil and sesame seeds.

Notes

  • Place broccoli florets and carrots in a microwave safe bowl.  Add 1 Tablespoon of water, cover bowl, and microwave on HIGH for 3 minutes.  Drain and set aside.
  • If you decided to use soy sauce, eliminate the teaspoon of salt.

Nutrition

Calories: 317kcal | Carbohydrates: 15g | Protein: 26g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 1135mg | Potassium: 730mg | Fiber: 2g | Sugar: 5g | Vitamin A: 10070IU | Vitamin C: 44.6mg | Calcium: 69mg | Iron: 1.4mg

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31 Comments

    1. Thanks Sherri. They are definitely not as salty, they are actually a little sweet. That is why I added a full teaspoon of salt. I normally don’t add any. Good luck. 🙂

  1. I love anything that’s veggie-focused, so this looks delicious! It’s great to change things up from time to time, and Paleo is good, clean eating! 🙂

  2. So happy to have found your blog! I follow the Paleo diet and am always looking for new recipes for chicken that are both flavorful and fast. This looks like it fits the bill perfectly!

  3. I’m on a low carb eating plan now too except I am eating more fats and no sugar. It’s amazing how much those carbs really slow you down isn’t it! I’m pinning this to my Low Carb Board!

    I hope you might consider sharing this post at my Say G’Day Saturday Linky party which is on now!

    Best wishes,
    Natasha in Oz

    1. Trying not to eat sugar is the hardest for me! I have more low carb and paleo coming up, mixed in between dessert challenges. 😉 Thanks for the invite.

  4. I don’t know why I always forget that stir fry can be an easy paleo meal. I’m looking to do a big weekend cook today…have you tried reheating this in a microwave a day or two later?

    1. Hi Mike,
      Yes, I have reheated this many times. Anytime you reheat food it isn’t quite the same, but this is definitely still tasty! Thanks so much for stopping by. 🙂

  5. With a little prep work of cutting the veggies ahead of time, this could be a super quick meal!! Pinning and sharing!

    1. Are you volunteering? LOL. You are right Jamie, it really is super fast to throw together, and if I was any good at planning ahead, it would be even faster. 🙂

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